Processing

The final flavor is given to the coffee by the time-honored fire roasting techniques we use at our roaster in Cherry Hill, New Jersey. Through the roasting, the coffee bean decreases in weight as moisture is evaporated and increases in volume. The color of the coffee bean also changes from light beige-green to the familiar dark brown. The roasting ensures the discharge of oils and formation of aroma. For example, the beans for our Classic Blend are roasted particularly slowly and gently, so that the aroma is less acidic, thereby producing a rounder flavor. The hotter the beans are roasted, the more aromatic and stronger the coffee tastes.

Coffee beans are not always roasted the same – a distinction is made between various degrees of roasting. With a light roast, the experts refer to a cinnamon roast, while a medium roast is described as an American roast. The darkest roast is called the espresso roast or also Italian roast. Our Blanc et Noir is an intriguing harmony of light and dark roasted beans.

After roasting, our coffee is packed air-tight. Our bags and cans are fitted with an aroma protection valve, which allows excess air to escape from the packaging and prevents outside air from coming in. This way the full aroma and flavor are locked in.